[Sca-cooks] waiting...

[Sue Clemenger]

Tha's okay.  I actually read it that way, the first time.  Lordy, now
I'm stuck remembering my History of Civ class when I was a college
freshman (mumblety-mumble years ago--Carter was President).  One of the
essay questions on our semester final was the Nine Barbarian Invasions
of Rome...
--maire, who finds it very peculiar what sticks in one's head after all
these years....

Susan Fox-Davis wrote:
> 
> Oh Good.  I've got a couple of these types, of the Victorinox brand.  [Why
> do I keep trying to type Vercingetorix instead?  I have some gaul!]
> 
> Maybe some "Crafts Night" we can learn and practice boning chickens.  Worst
> that could happen is that we'll throw the gobbets into a soup pot.
> 
> Evil Mistress Selene
> 
> On 12/9/03 6:23 PM, "aeduin" <aeduin at verizon.net> wrote:
> 
> > Ah these engineers.....  :-)
> >
> > http://www.chicagocutlery.com/index.asp?pageID=65
> >
> > The paring knife that is shown is the closest I could find on their page.
> >
> > Yes the spine is the back of the knife opposite the sharp bits on a single
> > edged blade.  The thing I like about this on is it has a straight spine and
> > is fairly steeply curved, similar to a #10 x-acto blade tip.  It's also a
> > fairly short blade that is easy to control.
> >
> > AEduin.
> >
> > At 03:29 PM 12/9/2003, you wrote:
> >
> >> AEduin commented:
> >> Also the type of knife helps.  I like a knife I got years ago and don't
> >> know if I can replace it.  It's a small Chicago Cutlery paring knife that
> >> has the point on the spine of the blade with the edge curving up to meet
> >> it.  It makes it nice for small precise work like not shredding a bird
> >> while I bone it.
> >> <<<<
> >> Okay, I'm not quite sure about what the point on this knife looks like.
> >> The "spine" is the back of the knife opposite the edge (on a single edged
> >> knife), right? Other than a few knives that I can think of that have a
> >> blunter, straight edge from a sort of corner to the point of the blade,
> >> don't all blades curve from the blade edge up the point of the knife,
> >> usually at the spine of the knife or near it? Or do you mean that the
> >> curve from the edge to the point of the knife is fairly steeply curved? I
> >> take it you want to be able to slice the tendons(?) holding the skin/meat
> >> to the bone with the forward edge rather than with the portion of the edge
> >> running parallel to the spine of the knife?
> >>
> >> I know you mentioned you don't know if you could replace it, but do you
> >> know any pictures on the web which shows a similar knife, even if they are
> >> for cheap knock-offs?
> >>
> >> Stefan
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> >
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